our company produces the new products and this product get high demanded from customers. So, our company achieves the mission to ensure that this product will develop to others country. Actually our company more focuses to increase high quality of product and fulfill customers need and wants. Others than that, this product difficult to get because do not commercial. Our product that we confident will successful to the market this we will enter will know as “Sambal Totok”.

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After our product is recognized and the demand is high in the local market, we are planning to introduce our product globally in the future.

Promotion:

i.Internet

ii.Traditional advertising

iii.Multimedia

iv.Special discount

v.Free gift

Price:

Price is the main factor that we need to concentrate more since we product new existing product in the market. We cannot simply come out with higher price but we must suit the price with the packaging, taste and weight.In this marketing plan, the price will be state based on the cost of the raw materials, transportation, advertising, packaging and also other distribution channels.

Sambal is a sauce made of chilies used in Indonesia cuisine, Malaysia cuisine, and Singapore cuisine. This condiment, or sauce that is used to complement or enhance the flavor of foods, is also used in cuisine of the Philippines and Sri Lanka. These sauces can be made at home or purchased from specialty grocery stores in the United States. The most commonly available sambal in the United States is sambal oelek from Indonesia. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka. It is typically made from a variety of peppers, although the bright red, thin and sharp tasting chilies are the main ingredient. Some types of this variant call for the addition of salt or lime into the red mixture.

Eating chili peppers can reduce risks of hyperinsulinemia (high insulin), a disorder identified with type 2 diabetes. Researches have shown that a meal containing chili pepper reduces the amount of insulin required by the body to lower blood sugar levels. Regular consumption can bring the insulin requirements further down. Researchers at the University of Tasmania have recently completed a study (published in the American Journal of Clinical Nutrition, July 2006) that suggests the regular consumption of chilies can help your body control insulin levels after eating which could benefit the overweight or diabetics. To be more precise the chilies reduces the amount of insulin the body needs to lower blood sugar levels after a meal by up to about 60%.

A number of different types of chilies can be used to make this condiment. These include the blocky, red cayenne pepper, which has high vitamin A content; the yellow adyuma, which is also called habanero; and the red or green bird's eye chili. Among the other chilies that are used are the yellow or green Madame Jeanette chili and the red or green chili pepper. The spicy chilies in sambal can have health benefits. Chilies may be able to lower the "bad" cholesterol in the blood stream, which is low-density lipoprotein, or LDL. In addition, the chilies may increase the production of endorphins, the natural chemical that leads to "runners' high." Spicy chilies are also thought to aid in digestion. Capsaicin, the chili ingredient that causes chilies to be "hot," is the element that to which the chilies' health benefits are generally ascribed.

Chili pepper is loaded with a broad range of nutritional properties, which makes it immensely healthy for the human body. A diet rich in chili pepper can effectively control many body ailment. Chili peppers have been around for ages. However, but it is only now that their health benefits are being increasingly recognized by the modern diet experts. The positive impact of chili peppers on your health has been listed below in detail. Eating hot peppers can cause a strong sensation of heat and burning in the mouth, especially among those not initiated. The first reaction is often swallowed a good mouthful of fresh water, but it turns out that this measure is ineffective. Indeed, capsaicin, the compound responsible for the pungent spice is not soluble in water, it is better to swallow a sip of milk, a piece of cheese or other food that contains oil or fat. Besides that, its consist of antioxidants which compounds to protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. Hot peppers contain several types of antioxidants and throughout ripening, the concentration of several of these compounds augment. In a study analyzing several antioxidants of chili, made with antioxidant activity was highest luteolin, followed by capsaicin.

The Capsaicin (or capsaicin) and its derivatives are responsible for the spicy warmth of piment5, in addition to possessing an activity antioxidant. Furthermore, studies in humans show that capsaicin pepper increases the basal metabolism after taking alimentary. Combined with a healthy lifestyle, these short-term effects of pepper can be an added advantage for those watching their weight. Finally, although research has sometimes assumed the contrary, more and more studies agree that reveal the capsaicin in vitro and in animal experiments that may contribute to the prevention of cancer. It should however assess the extent to which these anticancer properties may apply to the human body.

Then, the hot peppers also contain more flavonoids, a large family of antioxidants: major flavonoids peppers include luteolin and quercétine. Although many studies in vitro and in animals show a protective effect against some chronic diseases (e.g. cancer and cardiovascular disease), reviews of scientific literature adds that more human studies are needed to better understand the effect of flavonoids. Some varieties of hot peppers are good sources of alpha-tocopherol an antioxidant compound that is also a form of vitamin E. Indeed, several of these peppers contain more than 7 mg alpha-tocopherol per 100 g20. For comparison, the nut, a food considered very rich in alpha-tocopherol, contains 15 mg per 100 g. Vitamins in Chili.

Next is the chili pepper is a strong source of iron for humans, the needs of man and woman are different. Each body cell contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells in the blood. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse). It is important that the iron in plant foods is less well absorbed by the body than the iron content in foods of animal origin. The absorption of iron from plants is favored but when consumed with certain nutrients such as vitamin C.

Lastly, the chili is a very good source of vitamin C while the jalapeno pepper is a source. The role of vitamin C in the body beyond its antioxidant properties, it also contributes to healthy bones, cartilage, teeth and gums. Moreover, it protects against infections, promotes the absorption of iron content in plants and accelerates healing. While the Capsicum is a source of vitamin B6. Also known as pyridoxine, vitamin B6 is part of coenzymes involved in the metabolism of protein and fatty acids and the synthesis (manufacturing) neurotransmitters (messengers in the nerve impulse). It also contributes to the production of red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the transformation of glycogen into glucose and contributes to the smooth functioning of the immune system. Finally, this vitamin plays a role in the formation of certain components of nerve cells and modulation of hormone receptors. Vitamin K is necessary for the synthesis (manufacturing) of proteins that works to blood clotting (as much stimulation as the inhibition of blood clotting). It also plays a role in bone formation. In addition to find in food, vitamin K is manufactured by bacteria in the intestine, hence the rarity of this vitamin deficiency.

First of all, we choose our target market are among all of the Asia country. This is because; the well-known aspect of Asian culture is food. Reflecting the broad diversity of histories and experiences within this community, there have many unique types of cuisine that come from their numerous ethnic cultures. Based on our research from secondary data about Asia food, the Asia most preferred food can identified in three categories.

The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, along with mutton, kebabs (derived from Turkish cooking), and the use of hot peppers, black pepper, cloves, and other strong spices, along with ghee (a butter oil). Also became a staple in this dietary culture. Through the teachings of Hinduism, cows were used only for their milk and not for meat. In addition to rice, chapatti made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals.

The second major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan. This tradition developed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the foods, spices, and seasonings go beyond being mere foodstuffs as they are also used as medicines to promote a long and healthy life. In addition, food became associated with many religious traditions as well, as many northeast Asian cultures frequently used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with several different styles based on region, the most basic difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and the use of vinegar and garlic tends to be more popular. In contrast, Japanese cooking came to emphasize the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on grilling or sauting and the use of hot chili spices (i.e., Kim chi, etc.).

Finally, the third major dietary culture of Asia is the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.

(sources: http://www.asian-nation.org/asian-food.shtml)

Comparing the three cuisines with each other, we notice that at southwest and southeast more prefer to use chilies in their cooking and food.

As the conclusion, at the beginning we will choose below country to sell our product:

Occasionally, our company produces new product and this products get high demanded from customers. So, our company achieve the mission to ensure that this product will develop to others country. Actually our company more focuses to increase high quality of product and fulfill customers need and wants. Others than that, this product difficult to get because do not commercial. Our product is “Sambal Totok”.

“Sambal Totok” is some foods. This food still new product to offers a wide range. In Malaysia, “Sambal Totok” has grown in popularity and there is now commercial variety of people. Other than that, some “Sambal Totok” has their creativity to achieve their goal. Normally, “Sambal Totok” easy to get in urban areas because some areas do not expanded this food. So, as you can see in ingredients “Sambal Totok” compared certain product taste and proved that their taste was delicious compared to others.

In our research our company choose “Sambal Totok” because somebody can purchase and easy to get. As we know the “Sambal Totok” strategic to located place is between Kuala Lumpur, Melaka and Johor Bahru. Other than that, our company wants to establish our first company at Melaka; it is because Melaka was a strategic place which is middle ways of Kuala Lumpur and Johor Bahru. Other than that, we also have been provided these types of food into the internationals such as southwest and northeast. Their unique types of cuisine can be accepted by the all cultures.

“Sambal Totok” also provide promotion product to attract customer like to purchase this food. As we know, customer prefer to purchase the “Sambal Totok” because it price is cheaper and affordable. Even though, some of the customers still not well-known about this new food, the customer can try to it just through our website and it is automatically give some of the opportunity either to the tourist or local country customers to try this new products.